Archive for July 2016
Leek & Lemon Linguine by Sue Smith
Leek and Lemon Linguine Serves 2-4 Ingredients: 8 ounces fresh whole wheat linguine or spaghetti 2 large lemons, plus lemon wedges for garnish 1 medium leek (white and pale green…
Read MoreThe Spread's Pan Seared Chicken Breast with Local Vegetable Hash
Pan seared chicken breast with local vegetable hash 4 skin on chicken breasts 1 ear sweet corn 1 yellow zucchini 2 green zucchini 1 pint snap peas 1/4 lb wild…
Read MoreSour Pickles by Liz Rueven
Pickling is an ancient way to preserve the peak of summer’s veggies (and fruits, if you dare). Enjoy classic sour pickles with this basic recipe. Ingredients: • 12 pounds small…
Read MoreShakshuka by Liz Rueven
This North African one-skillet vegetarian dish is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking. Here’s our most basic and favorite version; you…
Read More